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Crispy Salmon with Fennel-Date Salad
Ingredients
  • ¼ cup raw walnuts (optional)
  • 4 4 to 6-oz. skin-on salmon fillets
  • Kosher salt
  • 2 garlic cloves, finely grated
  • 3 Tbsp. tahini
  • 2 tsp. finely grated lemon zest
  • 4 Tbsp. fresh lemon juice, divided
  • ¾ cup plain whole-milk Greek yogurt
  • ¼ cup extra-virgin olive oil
  • Freshly ground pepper
  • 1 large fennel bulb, fronds reserved, bulb thinly sliced
  • ½ cup coarsely chopped dill
  • ⅓ cup dates, pitted, coarsely chopped
  • ¼ cup Castelvetrano olives, smashed, pitted
Steps
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